Orange Sponge Cake Recipe

This was the cake that my dad used to request for his birthday every year. For a wedding present 2 years ago, my aunt Marilyn included this recipe in a family cookbook for me.
—Amy Sauser, Omaha, Nebraska

Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.

Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.

Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners’ sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides.Yield: 12 servings.

Originally published as Orange Sponge Cake in Taste of Home
August/September 2008, p43

"I admit I was a little scared at first, separating eggs does not always go well with me, but it did this time! The cake looked as pictured and was fluffy and moist, almost like angel food cake but you don't waste the egg yolks. The orange flavor was subtle and not at all overpowering. I will have to agree with the other reviewers, the glaze is excellent! The butter added some richness, but all in all, this is a great way to end a springtime meal, with a cake that is citrusy and fluffy."